Righty Oh is episode 76 of the Under Season BBQ show and last
week was a big one. Last week ruffled some sausages
mate. Back to regular scheduled
programming this week, but don't be fooled, it's still
action-packed and some bloody good content coming your way.
But yeah, last week we went where no man has gone before.
We danced through a field of sausage makers and I think we
got a pretty good, mostly positive outlook for it all.
It's hard to do these things and not miss people or overlook
people, but we do. We will do these things again in
the few future. So that's kind of our chance to
redeem ourselves. So if we missed you, sorry, we
might have got it wrong, but I think we did pretty well.
That's it, and we appreciate everyone jumping in the DMS and
throwing their hats in the ring and saying who we should have
had and who we didn't have and that sort of thing.
So now our horizons of the sausage has been broadened.
Yeah, and the sausage has gained its rightful place at the table
of BBQ. That's it.
It's getting girthier by the day.
Right before we get into this week's intro, this video they
were sent to us by Smokey Rebel. Let's watch.
Right. Yeah, he says, hey, guys, I
don't know if this is any good for the show, but these guys are
not only awesome, they have no ego.
They've got the BBQ spirit and they are underrated underdogs.
I liked it. I thought it was really, really
cool, right. They're in the UK They're kind
of doing that barbecuey country sort of style music.
I thought it was that good that I asked them if they'd do
something for us. Tell me more.
Listen. A little bit of flour,
So awesome. And it's awesome because there's
a lot of wannabe podcasts out there with their AI generated
theme songs, but we've got real people playing ours.
Yeah, it's not a AI generator. They wrote it, played it,
recorded it for. Us and probably got nothing for
us but the love and appreciation from us guys.
We love you. Welcome to the family.
So this is them wood burnt red where country meets rock.
They are 4 mates making music. They're on Instagram, Apple
Music, Spotify and YouTube, so big thanks to them for doing
that for us and go and give them a follow. 5 mates give them a
follow and we appreciate you. All right, let's move on to the
show. You're ready for the intro now.
I think I am all right. Hey folks.
I'm Madison Ruckle. This is Mama Jean's Barbecue.
I'm Alex Pullman. Welcome to the Underseas BBQ
Show. Thanks for having us you.
So that's the legends from Mama Jean's Barbecue in Roanoke, VA.
And Alex, He seems to have two normal arms here.
Yeah, whatever problem he had with the mini arm before, it's
been rectified. And we appreciate you guys too.
So last time we featured them on the show, he he had a little arm
and we're not sure what's going on there, but we appreciate you
for reaching out and doing this week's intro.
And we featured them on the show, I would say four or five
episodes ago. And we got so many messages and
so many DMS saying these guys are the real deal in Virginia.
That's it and I also got a few messages saying hey if I wanted
this what do I tell my butcher? And I said just take this
fucking video in and show them and see if they can make you the
said tomahawk in the image. Yeah, well, I think they'd have
to cut it specifically that way from the beginning.
Oh. That's exactly right.
You'd know you'd have to sort of premeditate and plan it when
you're cutting the whole pig. And I mean, you'd like to think
a lot of butchers still do whole animal breakdown.
But yeah, I'm interested to try one of these, hopefully get it
on the show and see how good it is.
Righty Oh, thanks guys for doing that intro and what is in this
episode? Righto mate, we have the
triumphant return of Failed or Nailed, you've got another new
fucking segment, and we've also got a bit of Good Friday or
Easter inspiration on the menu. All right, I'm excited.
We need to crack into it. The last episode was long, so
we're trying to keep these to a reasonable level, but we're
already off to a shitty. Start.
We're not. We're not.
We're not trying. We intend into, but we're really
not trying. All right, let's move on to our
dishes of the week. And this one was sent in to us
by the Stock Pot Kitchen and Big Red is putting his twist on the
Irish spice bag. Yeah, bloody oath.
Basically a combination of everything they specialized in
thrown in a spice. Bag so it's hand cut chips,
capsicum and onion, chopped brisket, chopped pork belly,
cracked chicken, cracked cauliflower spice mix, fried
Curry leaf and of course the Curry sauce.
Bloody oath. And if you've ever had their
crack seasoning, you know why it's called crack.
Well he said it's off its fucking head and that it also
sold out. And personally, I love the
addition of pork belly into an orange spice bag.
Yeah, I'm excited about it. I mean, that's the texture,
right? Like the chicken, the coating,
it's all great and everything, but put a little bit of
crackling in it. And then throw in big Reds fried
cauliflower. Come on, all.
Right, fantastic work. And he he also sent us this one.
Does it look familiar to you? What is this?
Does this is the Centrelink Kilpatrick oysters?
He's made them. Bloody oath he has.
He's dominated. Them, he's presented them really
well. He has a lot better than me.
He said I had to try them. They are surprisingly delicious.
Oh, what? You're surprised, are you, mate?
You, you. You're questioning my integrity,
Are you? Love you big Red.
All right, this next one was sent in to us by BBQ Boss UK and
he has shared a few of his cooks with us in the DMS, but he says
I feel that this one beats anything I've sent you guys so
far. And he sent us some stickers
too, which did arrive. So thanks for sending those.
And his name is Dan. And he cooked this platter for
his boy Jacob for his 11th birthday.
That was his wish, Dad cooking BBQ way.
Better than cake? So he says he was asked to
deliver a BBQ platter and a BBQ platter was delivered.
He is so happy with the results. Absolute win.
These tickle the cockles of my heart when you see the kids
getting involved. So the platter featured brisket
and short ribs seasoned with smoke and flame.
UK black magic. He had Boston butt for the
pulled pork, chicken wings seasoned with cowboy butter,
pork ribs with meat church, Texas sugar, and it was all
cooked over cherry wood. Yum.
There's also a homemade Texas hot links.
There's homemade dill Pickles and onions and pit beans and
look in that corner you haven't noticed yet.
That's your guacamole. Well, I thought it was guac.
I couldn't see any broccoli in there, but Bloody Stoke.
Let me know what you think. And oh, there it is.
Yeah, that's a better photo, mate.
This one here. This is closest to my head, so
yeah. Fuck yeah.
He says bloody enjoyed that and it looks great.
So good. So Jacob looks like he approves
too. That is great work lads and 11
year old asking for BBQ for his. Birthday party.
Yeah, but he's also peaked. Can't get any better, Jacob.
Sorry, man. Like it's all disappointing.
Downhill from here. No, you don't understand right?
Dad made this. Wait till he figures out and
starts to school Dad. Well, that's it, Father's Day is
coming up. Maybe you could return the
favour, young fella. Yes, and if you do, send us in
photos. Fuck yeah.
All right, this next one was sent in to us by Gus from the
Palmerston and Quality Meats. And Gus is a butcher, a smoker
and a chef. And this is a beef based snag
with brisket, Chuck and locally grown chilies, cheese and deadly
chili oil. I love chili oil.
And he says the chili oil was made by one of his Asian
customers. Yeah, awesome.
So he says it really bites at the nose when cooking and he
also sent us in this one here and it's a jalapeno Papa sausage
and it's got everything in it that a Papa would have.
They added some sour cream with the Philly to give it a real
creamy texture. The jalapenos stay overnight
with the burger Pickles, so they all combine together to get a
bit of a sweet, sour and spice combination.
Yum. As if last week wasn't sausagey
enough, we're still here for it. Now, Gus, he sent this to us,
but this is Andy in the photo here and he's the butcher
responsible for creating those epic looking stags.
Great work from the Palmerston Quality Meats in.
Australia Bloody yeah. Whereabouts is Palmerston?
I'm going to say it's up in Queensland somewhere.
I'm not not sure, but I do know I don't have the results yet,
but the time we filmed this, they were flying down to
Melbourne to put some of their sausages into a competition.
Well, they've got a few trophies already, and maybe they'll have
some more. Yeah, bloody ice.
All right, failed. Or no.
We haven't done this for a while.
No, we haven't. We definitely didn't do it last
week because everything was nailed, but get back on that
horse mate. All right, Nick Stevens, he sent
this one to us in the comments and he says, hey lads, this is a
Pecania I done seasoned in SPG, smoked and then finished on the
fire, failed or nailed. I'm going through a real Pecania
phase at the moment and just judging by what I've been
looking at over the few weeks that is is absolutely fucking
nailed ready. I'm ready.
Cut me open. Yep.
Is that perfect or not? To me it is.
But what I'm going to do now, I like the conventional method
where you cook it to about rare, slice it in the individual
steaks, then give it a quick sear again so that you're sort
of sealing it all in there and bringing it up to about the
medium rare medium. Well, to me, that looks like a
perfect cross section is beyond nailed.
It's perfection. He's got an Instagram page
called Flando's Barbecue. Go and give him a follow.
I think when it comes to Pecanya, I do mine like yours.
I cook it till it's really rare, but I make sure it's got that
nice crust on it. I try and melt the fat so that
the fat sort of seeps through and the fat's nice and soft.
And then from there I do, I cut it into steaks and then I give
them a crust as well. But it's a really versatile cut
and you can cut it in different ways.
You can cut it like steaks or you can just serve it whole like
this. Yeah, I've actually started for
my wife using pecanya or rump caps as meal prep.
So what I do on the Sunday, I get it, I absolutely nail the
whole thing in salt, more salt than you would need.
Put it fat side down in the smoker for an hour and a half,
two hours until it's hit about that 55° internal.
Take it off, drop it on the rack a few times so that that salt
falls off. Take it out, rest it, slice it
in the steaks, sear it in a hot pan and then basically eat some
for lunch and then put it in the fridge.
And just eating cold steak for the rest of the week is fucking.
Winning MMM And the secret, which is what I think you are
doing, is you're basically getting that fat that sits on
the top, the big fat cap that can kind of be quite hard, but
if you cook it slow it, that fat melts through the meat and
becomes quite soft. And that's the secret to a good.
Pecana yeah, that's it. And obviously that heavy use of
salt helps breakdown that too. So and it gives it like, you
know, this beautiful. I mean, you eat the shit out of
that fat once it's rendered, probably.
Yeah, correct. I don't really like fat on
steaks, but when it's rendered on MMM.
Oh yeah. All right, that's really good
work. Flando's BBQ.
Go and give him a follow next. Oh, Jesus.
So this one was sent in to us anonymously and it's a photo
taken in Australia of barbecue and they asked us does gravy go
on American BBQ? Is this failed or nailed?
What are we looking at? It's almost like a bit of future
school, but the car's been put in reverse.
It's gone a bit backwards away from it, but look, you know, the
the brisket and the meat and the pork and the ham and that
underneath it still looks pretty good.
So I reckon there is a place and I'm gonna have to go with it's
nailed. I mean, it's fucking real grey
area though. So there's no credit here.
It was on Facebook. The person that sent it in just
screenshotted it from their Facebook and sent it in and they
just wanted to know our opinion. Does Gravy, though, belong on
American style low and slow BBQ? You said?
Yes, I'm probably gonna go with no.
I think it goes really well on a lot of things, but I don't think
it goes well on brisket. Righto.
We're gonna rewind to the very, very way back and I'm gonna go
and probably try and get Denmark to dig up a piece of footage
where you're talking about a full throttle brisket pie.
And the thing that's made it so much better is the addition of
gravy to brisket. So if you could pull that up for
us, Denmark, that would be fantastic.
But that's a pie. This is different.
This doesn't have any pastry on it.
All right, maybe you are right and I am wrong.
We're going to move on to the next one here.
It's been a little while, but we're back on the G Rods train,
the Gerodary Hotel, and this is Shannon with a 1K rump and
you've got to guess whether he nailed it or failed it.
He kinda looks like Jesus after he re rose again on the Sunday
and he's come out for a bit of a feed but I don't know man.
He doesn't look real confident but he could be a dark horse you
know? You gotta watch out for these
skinny homeless looking tradies. Sometimes they come out a bit
hungry but no I don't reckon he's got it in him.
Failed. He looks like to me that he's
been on like he's done something bad.
He's been on the run for a few years, right?
He's hiding in people's garages. He's living off the land.
He's basically hiding in the woods and breaking into people's
shed. May be stealing the odd lamb
every now and again, but he couldn't take it any longer.
He's ended up at the G Rog. He's coming for a good old pub
feed. You've guessed that he.
Failed. It's a 1K steak double gravy
fries salad. It's very achievable.
Are you sure failed? I reckon he's failed it.
All right, it's a double fail. Do you want to know why?
Why? He ate all the fucking salad and
he's left the steak. That's it.
But also too taking all that back, this poor bug has probably
worked a really hard day at his job.
Decided to have himself a few beers and a good feed, Been
sucked in by his mates for having an eating challenge and
he's fucked up. Ended up on our show and we just
ripped him a new. One.
Well, he looks happy about it, Does he?
All right, we've got a new segment.
I haven't done a new segment for a while.
Fucking nice, nice, that's all you do now?
The reinvention of the Aussie. The under seasoned BBQ.
Show Righty. Oh, this is a new segment.
It's called BBQ Trivia, and not only is Sai gonna play, but you
can play at home. That's it.
This is an interactive new segment we want you to play at
home. Let us know how you went.
Yes. So whatever you scored out of 10
at the end, leave in the comments.
That's it. Are you ready BBQ?
Trivia. Oh, I think I'm ready.
Righty I. Welcome to the Under Season BBQ
show. BBQ trivia extravaganza.
That's it. We might even implement this in
our live show in Sydney. Oh, that's and everyone in the
crowd can play, too. That's exactly right.
We're gonna treat the crowd like the comments section.
Live comments. That's it, Shannon walking
around with the microphone. Hopefully he's too busy to come
and watch. All right.
In South African bride culture, the borivos is a coiled beef and
pork sausage. But what spice is considered its
signature ingredient? Do I get a fucking multiple
choice or I just have to pull this out my whole?
No. Well, there's no like you can't.
Maybe you can get. Salt.
Lock in salt. Salt a spice.
There's salt in the picture. There's it's not salt.
Pepper. It's not pepper.
What's next? It's too late.
It's coriander seed. Oh.
There's no arguing there, because that is universally
known as coriander seed. Apparently what we call
coriander, the leaf of said seed, is what they call
cilantro. Right.
So it's very different, but that is coriander seed wherever you
go around the world. Yep.
All right. They need to be toasted, mind
you. And borivos is a legally
protected sausage in South Africa.
By government regulation, it must contain at least 90% meat,
no more than 30 percent fat, and no awful other than the casing
and no mechanically separated meat.
It's quite strict. Yeah, right.
But doesn't meet the standard. You can't call it a Barbos.
It's almost like the champagne of sausage.
You might be right all right. The Angus is the most popular
beef cattle breed in America. What country did it originally
come from? It'd have to be Scotland.
You know this one of. Course I do.
It's Angus. Where did the word Angus come
from? Right, the answer is Scotland.
It was the result of selective breeding in the 1800s and from
different regions around Scotland.
And then late in that century, 4 bulls, just four were brought
into America and the rest is history.
Yeah, right. It's a busy Bulls. 1:00 and
1:00. 1:00 and 1:00. Do you know too that they only
brought in bulls? They didn't bring in any female
ones. They actually mated them with
Longhorns that were already in Texas.
Yeah, I only brought four boys. So it's sort of just a hybrid.
It's a Longhorn Angus. I wanna.
Say, by this stage they've probably bred it out of the the
the breed, but back then, yeah, it would have been a hybrid.
Jesus, there's some busy balls. All right, what wood is
considered the classic or the most popular choice for smoking
brisket in Central TX? I'm sort of swaying towards
Mesquite, but I don't think that's it.
It doesn't look dark enough. Let's go Post Oak, Post Oak,
Post Oak, Post Malone. You'd be right.
Post oak. Yeah, your first guess was
wrong. I don't really know, to be
honest. I had to go look it up.
So about 70% of Texas pitmasters use post oak as their primary
wood, and apparently it has distinctive vanilla notes that
set it apart. And it got its name because
cattle ranchers used to build fence posts and whatever was
leftover became the cooling fuel.
Yeah, right. History embedded in the BBQ
scene. Who'd have thunk it?
Right. Yeah.
What are you? What's the score?
Fuck what is it 311 are? You 3 one or two?
One. I don't know.
We did. We've lost track.
All right. In competition BBQ, what are the
four main mate categories judged by the Kansas City BBQ Society?
Right. So I know they don't do lamb, so
it's got to be brisket, chicken, pork ribs.
Pork. Chicken.
That's for what? What type of pork?
That's important. What type of pork?
Well, you've got pork ribs and then there's a very specific cut
of the pig that they you have to use.
It's not just pork, it's a specific oh.
It'll have to be whatever they make pulled pork of.
What? A Boston butt over there.
Righty, you get this one. It is chicken, pork, ribs, pork
which is shoulder or bust and butt has to be that cut.
And of course brisket. Yum.
While BBQ has evolved, K CBS has remained the same since the mid
1980s. Nothing has changed.
They haven't added sausage, no beef ribs, no Turkey, no pork
belly, burnt ends and no wings. It's still those 4 categories.
I think it's the categories that everyone knows and loves and
they've stayed true to the formula.
Well, it's sort of makes a bit of consistency a bit more easy
to achieve when the the formula hasn't changed.
So yeah. And this is a new one hand in
box. You don't have to do multiple
hand in. You just hand it in.
Once there's two judges of three judges and it all gets done in
an hour, you can go home, pack up really early.
It's very efficient. Yeah, that's it.
It's not that challenging putting one protein in a box.
We're gonna start making you put all 5 in.
But they're not allowed to touch either.
You know that's. That's food sake.
Very important. Yeah.
All right. What is the name of the
traditional Hawaiian method of cooking a whole pig underground
in a pit lined with hot rocks and banana leaves?
Hawaiian. Hawaiian.
Well, you know, I know of the hangi, which is a very similar
process. And I mean the Maori people that
sort of pioneer that are Polynesian descendants.
So I'm just gonna have to stick with the hangi.
OK, well I might butcher this name but they call it an imu.
An IMU pit. Yes.
So apparently the signature flavour doesn't actually come
from the smoke, it comes from the flavour of the leaves.
And they also put those hot rocks as well inside the pig.
Oh wow, that's. Different.
I don't know much about this, I've got to say.
Well, let's dive down that rabbit hole next week on Under
Season, the top ten Emu Pioneers.
That'll give you some. I'll just spend 2 weeks doing
that. And you can cook it outside by
the way. Oh.
Fuck, I'll just jackhammer through the concrete and just
build myself a an Inman. All right, next in Jamaican jerk
BBQ, what are the two spices or ingredients considered
absolutely essential and non negotiable in an authentic jerk?
Marinade. God, I have no idea here.
I'm gonna have to say, judging by that picture, maybe some
coriander and some sort of chili.
Righty Oh. The two ingredients are Scotch
bonnet Peppers and allspice, which is called pimento in
Jamaica. You're right.
So allspice is native to Jamaica and normally they use the same
tree that they get the berries from, which they dry to also
provide the fuel. So the pimento tree does both
the seasoning and the smoking of the meat.
Amazing. I have not delved much into the
world of jerk, but I am afraid that when I do, I'll probably go
all in. There's a really fine line when
it comes to jerk seasoning of not enough and fucking way too
much, and I can never find that balance.
It's always like, I need more, but then it's like a tipping
point where you go, Oh my God, now it's just so jerk seasoning,
but I love it. When we used to do meat stock in
Melbourne at the Showgrounds, there was a food vendor there
that would come every year called The Real Jerk and it was
a Jamaican food truck and their jerk chicken.
They did it twice, cooked. So they'd cook it, they'd
marinate it, and then to serve it, they take this already
cooked chicken, coat it, then deep fry it.
Deep fry it. Yeah, so they deep fry it and it
came with like beans and rice and plantain.
It was so good. I love jerk.
Alright. What California city and region
is famous for grilling Tri tip over Red Oak?
Gotta honestly say I don't really know.
Is there a city called Perilla? No, but there is one called
Santa Maria and it's a city on California's Central Coast.
You might also know that that style of grill is also called a
Santa Maria grill, and the adjustable height grill was
named after the town. Now I did go and look because
I'm like that's a Perilla. But no, apparently these two
things independent of each other, both got discovered at
around about the same time and neither of them influenced each
other. They both just come up with the
same grill level that had to go up and down at the same time.
So in Brazil and America. This is all some ancient alien
type shit. All right, what area in America
is famous for barbecued chicken dunked in white BBQ sauce?
Gotta be Alabama. You'd be rat.
The recipe originated in Decatur, AL by Robert Lee
Gibson, known as Big Bob. He was 6 foot 4 and 300 lbs, and
he used the sauce to stop his chicken from drying out.
Yeah, right. It's very, very unique way, but
it's just so once you try it, you're like, oh wow, I've had
nothing like this before and it's spectacular.
The big thing is too, once you put that back in the pit, it
actually goes clear again, so it does end up looking like normal
chicken, but it's got this really nice flavour to it.
So good. All right, in Filipino cuisine,
what is the name of the whole roasted pig cooked over charcoal
on a spit? Peppa.
Peppa Pig. No, it's a, it's a lechon, isn't
it? You'd be right.
It's a lechon. So the Philippines inherited the
tradition during 300 years of Spanish colonial rule, and the
Cebuano lechon is famous for being seasoned with lemongrass,
garlic and spring onions, all stuffed inside the cavity.
Yum. Have you had this before?
No. Oh, it's sensational again.
I've had it at meat stock. One of the vendors there just
basically had all of the lemongrass and the garlic and
the spring onions stuffed in the middle, and it really does
flavour the pork. Wow.
Then you add that to the crackle on the outside.
Sick pretty good. All right, next, what city is
known as the BBQ Capital of Texas.
It's home to Kreitz Market, Smitty's and Blacks.
Well, I sort of know about this from observing on the old
Instagram when everyone makes the pilgrimage over there for
all the basically the best barbecue festivals, and I do
believe it is. Lockhart, TX.
You are right, it is Lockhart. The Kreitz Market opened in 1900
and was originally a meat market and is widely considered the
oldest continued tenuously operating BBQ restaurant in
Texas. Sick.
So it's Ground Zero. That's where you've got to go.
Yeah, and to be honest, I was there about 12 months ago and it
is a very, it's not the original location.
They've since moved to a much newer location.
But when you walk in, it does still have, like, these really
nostalgic vibes that you just don't get anywhere else.
You don't get. You walk into Smitty's and you
know, you've been like, the black on the roof is thick.
Yeah. All right, that's it.
What score did you get? Right, My BBQ.
I've gotta say, you probably got five.
I would say you got 55 out of 10.
What did you get at home? Did you do any good?
Yeah, someone do my maths for me and let me know what I got in
the comments and yeah, how'd you go?
Alright. This could be a weekly.
Thing I thought it was a bit of fun, right?
It's always fun when it's you putting me under the bus mate.
I'm gonna come up with one next week.
Just like right? What grade of pencil is quite
often used for sketching out graffiti pieces?
LB. HB Mate.
HB Fuck, I got that wrong. All right, let's move on.
A couple of months ago, we helped the boys launch their top
25 Texas BBQ joints of 2025. And we're going to talk about
that in a second. But before we do, they are a
father and sons team that love barbecue and documenting their
BBQ journey. And this popped up in our feed
and we got tagged in it. It's the first official boys
spread, they said. Pops himself stepped up to the
pit and absolutely crushed this cook.
It is brisket, pork belly with a Peach Serrano sauce.
It's got Turkey, pit beans, Mac and cheese, Pickles, tortillas,
the full Texas tray. Everything came out looking and
tasting legit, they say. Jesus, you reckon the boys are
going to get some skin in the game?
Well, they say, safe to say Pops has the bug for smoking meats.
Hell yeah, Pops. I mean, it was a matter of time
until it happened, right? Well, The thing is, once you go
out and you eat it, then you kind of want to know more.
You want to learn it. You want to be able to do it at
home as well. Like it's really fun going to a
restaurant and eating there, but it's also fun learning how to do
it too. That's it, and also learning how
to do it can give you a new appreciation for how spoilt they
are over there for good BBQ. Well, correct, right.
This is a great looking BBQ platter, but if you were to
compare it against some of the top BBQ platters in Texas,
right, there's a long way to go to get to that pinnacle is what
I'm trying to say. And you got to start somewhere.
And he has started pretty close to like, Bang.
Yeah, that's it. But the secret is, is these
joints do it every damn day. Correct.
Now he did not ask us for a rating but Heffernan Barbecue in
the comments did. They said hey, what's the score
under season BBQ show? They tagged us in and so on.
Heffernan BBQ's request, what is going to be the score?
They're OK with giving other people ratings so we can return
the favour. What's it going to be?
Fuck, you're marking this one mate.
You handle the DMS. It's right my BBQ by so I'm not qualified.
Oh God, righto. So we've got the brisket there.
Looks like we've got a piece of lean and a piece of fatty.
We've got the pork belly, we've got some Jarred Pickles there.
Some look, you know, it's been assembled a little bit messy.
There's a fair bit of grease on the paper there.
But look, you know, I'm just stoked to see he's got the bug.
Let's just hit him with a 7.3. And he's giving it a crack too,
so extra points there. I have been way too generous
over my judging career of looking at visual plates of BBQ,
so I have to almost rein it back a little bit.
I think leave a bit more room at the top.
Well, God knows if I had to put this platter together it would
not look this good. I think this is pretty bad.
Oh, mate, when you're cooking at home and you've got to assemble
it like it's, you know, it's no easy feat because I mean, three
different proteins, they're cooking at different times.
Like your brisket's going to take, you know, way longer than
your Turkey and like, pork belly, too.
Then you got to get your sides together, get it all sliced and
on the platter at the right time so they don't dry out.
It's all multitasking. Well for the record this was the
boys official top 25. We helped them announce it but
we didn't announce the results they did.
And for the record, Red Bird BBQ, who featured in our top
Gods of Sausage last week's segment, they were #1 Burnt Bean
was #2 Barb's BQ came in at #3 Truth in 7th, Corkscrew in 12th
and Franklin's in 15th. And then Koi was in 18th, Space
City in 23rd. And All in all, it was a really
cool list. Jeez, what a privilege it is to
have to put a list like this together.
This was their favourites too. The best bite went to Truth
BBQ's Philly cheese steak. The best dessert went to Harlem
Roads Butterscotch Chocolate Chip Cookie and the best side
went to Red Bird Cheesy Scalloped Potatoes.
Yeah, cool. We nearly need to do one of
these for all the cooks we've done.
What's your best bite? What's been your best side?
What's been your best dessert? I like that idea.
Get in the comments and vote. All right, so we're really big
fans of these guys go and give them a follow the boys BBQ now.
I just think this is a really cool thing.
Super. Cool man.
I don't know if you guys realise just how special it is to
fucking like your brothers for a start, right?
Like I love my brother, but you've got 3 of you guys, you're
all sharing a common passion, you're doing it with dad, you're
finding the time and that's tough.
I just think it's really cool what you're doing.
And they do acknowledge they haven't been everywhere yet and
they're trying to get to all new places.
But Texas is a big area. 2500 BBQ joints but they're having
fun and we're all about. It yeah, bloody earth.
We're here for the ride, boys. Rodeo moving on to meet the
pitmasters. Right.
Oh, let's see who we got. So meet Matt from Feast
Pembrokeshire in in West Wales now.
Feast is a live fire cookery and BBQ crew specializing in cooking
seasonal Welsh produce across our range of Asado kit barbecues
and our offset smokers built here in the UK by Iron Brand
Custom Smokers. What a setup.
That's amazing. Great looking spread.
Yeah, bloody ice. He's got his jacket on there for
the Welsh summer. So they have a seasonal
residency at an award-winning country pub, The Cresseli Arms
at Cresswell Key, and they are open April through to October
and they will be open tomorrow. Hell yeah.
April Fool's Day tomorrow that we know.
Tofu ribs this week, though. We got in trouble last year
didn't we, But the oath we did. So they are open from April
through to October. They say we source local Turkey
breasts, Pembroke Shire pork and beef from local farms, Pembroke
Shire potatoes and of course fantastic Welsh lamb on the
menu. From where?
Wales. They are open every weekend and
their menu is based around a 600 gallon offset smoker that they
have nicknamed the Beast of. Feast, the Beast of Feast from
Pembrokeshire. They also travel throughout
Wales and the UK catering at food festivals, weddings,
corporate events with their open fire cookery and they have
cooked at the Mabon Fire Festival organized by Sam and
Shawna and they will also be at this year's Fume BBQ Festival as
well. Hell yeah, that's got to be
probably on a BBQ bucket list to get there and have some Welsh
lamb cooked over the fire. Well, our lamb's real good, but
I wonder if there's better. I don't.
Know we'll find out one day, so one.
Day we will. So they serve full feast fire
food platters, smoked Welsh beef burgers and wood fired Sunday
lunch sharing trays. That's some really good looking
BBQ. Bloody oath it.
Is I'd love to sit down to that steak.
I do love a smashy but give me a smoked burger.
Wow love it. Smoked fatties, baby.
I'm 5050 on both of those. Like give it to me either way,
yeah I don't want the half in between bullshit though.
And Matt says he absolutely loves the community of BBQ that
is here in the UK and it shows in his food.
So a big thanks to Matt for sending that all in.
Keep on slugging that good cue, brother.
So you can find out more at Feast pembrokeshire.co.uk or
Feast Pembrokeshire on Instagram.
Hell yeah, get around it. All right, let's move on to some
products. Now.
We just got sent these in the mail and I was like, is there
something you want us to say hey about them or whatever?
This is Big Red's sauce. We've got some in the studio
already. He just sent us these out of the
blue and said hey boys, I thought you might need a top up.
Yeah, he basically knew that we did need a top up because that
OG BBQ sauce just evaporates around here because it's so
good. Same as that Korean BBQ sauce.
It's insane. But let's not forget the old
rubs as well. So you've got the crack
seasoning, which is it's the staple seasoning in the
restaurant. So Big Red Graham Stockdale has
a restaurant up in Lismore in New South Wales.
They do a lot of low and slow BBQ, but it's, you know, it's
very chef orientated. They got a lot of specials and
they use the crack seasoning on. One of their signature dishes is
a deep fried crack season cauliflower with a sweet and
sour sauce and it's insane. Fried chicken gets coated in the
crack and all that sort of thing.
But not only that, Big Red is a pivotal established member of
the Australian competition scene as well.
He's currently on the team La Familia BBQ.
I believe he cooks a lot with Grant Coleman and those sort of
guys. And I mean, he's won some
trophies, bro. And he's the Holy Trinity.
He's got the rubs, the sauces, the trophies in the restaurant.
Working on a new cookbook? We love your red.
Yeah, this stuff is all. Time can you?
It's behind you there. The crack seasoning.
I remember going to his restaurant in Lismore and he was
doing brisket spring rolls and it had that seasoning sprinkled
on top and holy shit, blew my mind.
It's really, really good stuff. We appreciate you giving us the
top up of these rubs because we were out of crack seasoning and
we were definitely out of that OG BBQ sauce.
So we appreciate you sending in stuff to us because we take a
lot of it home. Best way to have this one is
just in the glass pipe and just smoke it.
Could put this one on the glass Barbie.
All right, well, he's an icon of the Australian BBQ scene and
like you say, he does everything.
He competes, He's got his own restaurant, he's got his own
product, he's bringing out a cookbook as well.
And we're big fans and we appreciate you out of the blue
just sending the stuff in. And if anyone watching the show
would like us to weigh your merch, wear your hats, talk
about your products, you just got to send it to us.
Just DM us and we'll give you the address.
Yeah, that's it, and usually helps if you put a couple of $50
notes in the envelope, but fast tracks you on to the on to the
next episode. But yeah, no, if you want to
jump in, sponsor the show, hit us up and spread the love.
All right, a bit of art by side. Now this one has become a yearly
tradition for you, and it's a bit of a quirky 1.
This is our man over in New Caledonia.
Every year he makes his BBQ pilgrimage over to meet Stock
Sydney. And this is Thierry who runs the
BBQ store over there in New Me, a New Caledonia.
He's also established the New Caledonia BBQ Alliance.
They have their own BBQ comp scene over there.
He's about to do his second installment, I believe, of his
barbecue and grill festival, where they have it on an island
in New Caledonia where there's pretty much only a lighthouse.
So they pull up on this big long jetty and have a big BBQ
contest. But this is his 10th anniversary
artwork, so I had to try and jam everything into one image for
him, which he will turn into merchandise which he gets
printed down the road in Port Macquarie.
I then take it to Sydney Meat Stock and he divvies it out
amongst all his crew. And I mean, last year I think he
rolled up about 30 deep of people that came over for Sydney
Meat Stock. I mean, he gets around it.
He's really trying to push BBQ over there.
So I've got his particular products he endorses, all
included here. But this is just an image of him
riding the BBQ wave that's taken him 10 years to get where he is
now, and he's not slowing down. New Caledonia, somewhere between
Australia and Hawaii. Pretty much, yeah.
It's I think it's a French occupied island.
Yeah. Beautiful spot by the look of
it. And it is about as remote as it
gets. Yeah, that's it.
I mean, a lot of the things this guy stocks, he has to come and
sort of meet the owners of the companies and that sort of thing
at meat stock. He sort of treats meat stock as
his BBQ Expo, gets to know people, gets the rub sent over,
takes a heap of stuff over with him, you know, does freight
deals and that sort of thing. Yeah, I think he's got a pretty
good relationship with the guys who run the docks over there, so
he can get everything shipped in nice and safely.
But yeah, he's well and truly right in the scene and loves
promoting all things BBQ over in New Caledonia.
Fantastic and epic design, by the way.
Yeah, thanks mate. It's always a good time.
Righty. It's that time of the episode
where I get really hungry and you cook something cool.
And I don't know how we got to the point in our relationship
where you cook and I eat, but I really like it.
Yeah, look mate, I just lose a bit of sleep trying to one up
myself every week just to please you, mate.
But I'm happy about it. It's a beautiful relationship.
All right, tell me what is happening here.
Right. Oh, so the other week we
featured that fantastic jalapeno cheese hot crossed bun.
I had no idea what I was gonna do this week.
So while I was walking towards the shop the other day, I came
across Baker's Delight. We're plugging their latest
creation, the Apple and Cinnamon Hot Cross Bun.
So this bun actually has the fruit in it, so the sultanas,
the dried apple and that sort of thing.
So I'm making a pulled pork slider with apple slaw on a
apple cinnamon hot cross bun. Been a while since I've had a
pulled pork sort of slider. Yeah, I think pulled pork sort
of the thing you really get into when you first start doing
barbecue and then you kind of OD on it.
My personal experience, I certainly did.
I went through a mad pulled pork face.
So yeah, I'm happy to revisit this.
We had a little bit of it last night and the wife was very
happy. But what I've done here is I've
got myself a dry slaw mix and I've chopped up some apple and
thrown that in there and I've hit it with some Chipotle aioli
just for a bit of dressing because everything going on here
is quite sweet. So I wanted a bit of heat and a
bit of savoury to balance it out.
Then I've got some pulled pork that I pulled out of the
freezer, a bit of leftover and I've resurrected that with some
Angus and oink. It's called Hog Heaven and it's
a Carolina style mustard BBQ. So that complements the pork
awesomely. We've got our apple cinnamon hot
cross buns there. I've cut them in half, put them
in the smoker, just nice and low, just to heat them, not so
much toast them. Now I'm gonna to assemble it all
for you, mate, and you're going to eat it and tell me what you
reckon. Righty.
Oh, let's see if you can get my passion for pulled pork sliders
back in life, right? Oh.
Let me build one of these for you, baby.
I've even made my own pork crackling there mate for a bit
of finish on the top. So buttered hot cross buns that
Carolina Pork threw a bit of Big Red Pig seasoning on it as well.
Some nice beautiful pork there, mate.
We've got the old apple slaw just for a bit of fucking
creaminess to balance out all that acidity going on.
I like to cook my pork in butter too, so my pork, my pulled pork
is really buttery. Some crunch.
So the lid on and give me a twizzle.
Hot cross bun buttered. You've got a slower on there,
you've got pulled pork, it's been sourced and you've topped
it with. Pork crackle, baby.
It's not crackle lacking, right? Oh.
Alright, yeah, let's do this right.
The last hot cross bun you made for me blew my mind.
It's going to be very, very hard to live up to that past
experience, but let's see how we go.
Cheers. Looks great.
Good texture, I think I like it. Better than a brioche bun.
It's normally the go to but I find brioche is just too buttery
and sweet for a lot of things, especially pork.
Pork's not that savoury. I've all had my phone.
Yep, I'm confused but I like it back after our intermittent
clean up. Right, I'm convinced that you
keep making food that makes me look like a savage 'cause I make
a mess everywhere, all over the table, my shirt, all over my
face. Well, you didn't look excited to
try that one, but you've absolutely demolished it and
we've had to take time to get the paper towel out and clean up
the entire set 'cause it was pretty damn good.
I'm not a fan of the cinnamon hot cross bun and I think I told
you this last time, but you put the pork cracker with it, you
put the pulled pork with it. You put it in the smoker a
little bit to give it a bit of texture.
And so it's not just all soft and it works.
It's like one of those things that you eat and in the best
possible way, it confuses your palate.
You don't know where to go. You don't know whether to go to
the Carolina sauce, like the vinegar based mustard sauce
that's in with the pulled pork. You don't know whether to go
with the cinnamon in the bun. You don't know whether to go
with the apple slur. But you put it all together and
it works. It just does, and it's Moorish.
Yeah, I'm not too, too disappointed by it.
But yeah, no, it was a good little bite.
Not quite as up there with the the jalapeno popper we we did
the other week because that was a real eye opener.
It's just like, oh wow. I will say this, it's not gonna
make my top 10 on this show, but if you really love hot cross
buns and you love BBQ. Yeah, those.
Two things work right. Yeah, Easter's coming up, so get
inspired, get something crazy happening.
Everyone's got a bit of time off.
Hopefully you do something stupid with the hot cross bun
and send it in. All right, let's move on to our
fuck up of the week and this one is on me.
Oh, I'm gonna grab it here. Fabulous publication called The
Gippsland Farmer, a local rag down where we're having our
Victorian installment of meat stock in a couple of weeks.
So it's a local publication called The Gippsland Farmer and
we took an ad in there and as part of taking an ad, they did a
story and they rang up and said, hey, have you got any photos?
And well, I was busy so I just said look, jump onto our
Facebook and just grab some photos on there.
But I kind of forgot that at Christmas time I did a couple of
AI generated images where I got some pit masters and put them in
some Christmas jumpers. And I also did some funny kind
of like jokey things to celebrate Christmas.
And one of them was to put a bull rider on a reindeer.
And that's the photo that they picked that went into the
newspaper. Apparently we are bull riding
reindeer at next talk and it went in the paper.
That's it. On that topic, Gippsland tickets
selling fast get along. We'll see you in a couple of
weeks. But if you want to see a PBR
rider, the professional, well, it's PRR now isn't it?
The Professional Reindeer Riding Association of Australia if you
wanna see that. If you squint hard enough, some
of these balls might look like Caribou or something like that.
But yeah, get along the meat stock Gippsland gonna be a
bloody good time. This isn't on you bro.
I could have maybe remembered that we did have a couple of
jokey pictures on there at Christmas time, but I would
never in a million years thought they'd pick a picture of a bull
rider running a reindeer. This poor girl was probably in
the office helping dad over Christmas and she's going Oh my
God how cool is this picture Picked it bang.
She's been catfished. So just to clarify, we're not
riding reindeers. That's a job for Santa.
Yeah, that's exactly right. He's a bit busy.
All right, that's the end of the episode here.
And yeah, good job. I've had a bit of fun.
Yes, now that the dust has settled from last week's
sausages, we've got another one back in the bank.
We're starting to get back on track to our ultimate goal and
still having heaps of fun. Did you play along with the
trivia? What score did you get?
Make sure you leave it in the comments.
We would like to know what did you get 5 out of?
10 No, they have to count mine and let me know what I got And
yeah, good time. Well, I didn't make it too easy,
but I don't think I made it too hard either.
No, you, you obviously thought about it, but yeah, I think we
should do that again. Alright, maybe not for a little
while. We gotta keep these things.
Fresh. Yeah, we gotta try our best
anyway, like, subscribe, do the things, get your tickets to meet
stock. We'll see you in a couple of
weeks. And happy Easter.
See you next Tuesday.